No Bake White Chocolate Raspberry Cheesecake

It's almost berry pickin' time so I thought I would share this recipe for no bake white chocolate and raspberry cheesecake. It needs to be prepared far in advance, as it requires at least 6 hours of chill time. But it is well worth the wait! It tastes as delicious as it looks. 

Ingredients:

1- 4 1/2oz. package graham crackers
5 1/4 Tbls. unsalted butter
2 cups white chocolate bars, broken into chunks
1 1/4 cup light/reduced fat whipping/heavy cream
7 Tbls. fat free yogurt
1 1/3 cup low fat soft cream cheese
2 cups fresh raspberries

Directions:

Crush the graham crackers by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin, or use a food processor.

Gently melt the butter in a small saucepan over a low heat and stir in the crushed graham crackers, ensuring they absorb all of the melted butter.

Empty the cracker butter mixture into a well greased, round spring form 6" cake tin, and press down ensuring all the base is covered evenly with the mixture. Then pop into the fridge for at least one hour.

Place the white chocolate chunks in a bowl over some freshly boiled water and stir the white chocolate chunks until completely melted.

Either using a hand whisk or in a stand mixer beat the cream until stiff, then gently fold in the yogurt, cream cheese, melted chocolate and ¼ of the fresh raspberries.

Once the cracker crust is solid, scatter a ¼ of the raspberries over the base and then spoon the entire cheesecake mixture on top.

Top with the remaining raspberries and pop back into the fridge to chill for at least 6 - 8 hours, or overnight if you can. 
Enjoy!